Skip to main content

Asian

Curry Fried Rice
Vietnamese Curry Stir-Fry
Vietnamese Lemongrass Tofu
Szechuan Rice and Beans
Korean Radish Salad
Khao Soi
Lemongrass Fried Rice
Rice / Salad Bowls with Peanut Sauce
Lemongrass Turmeric Fried Rice
Cambodian Lemongrass Stir-Fry
Soondubu Jigae
Ssamjang Tomato Stir Fry
Pav Bhaji
Pad Pak Ruammit
Simple Japanese Cabbage Salad
Japanese Hot Pot / Oden
Vietnamese Pizza
Roasted Brussels Sprouts with Gochujang Sauce
Hot and Sour Soup
Korean Braised Eggs
Bok Choy Doenjang Muchim
Korean Vegetable Pancakes
Kimbap
Tteokbokki
Cubed Radish Kimchi
Korean Dipping Sauce
Enoki Mushroom Pancakes
Stir-fried Fish Cake Banchan
Tofu Teriyaki
Korean Oven-fried Tofu with Spicy Sauce
Ginger-sesame Garlic Shrimp
Japanese Curry
Doenjang Jigae with Dashi
Pineapple Fried Rice
Miso Soup with Korean Flair
Pad See Ew
Easy Okonomiyaki
Thai Pizza
Vietnamese Shrimp Stir-Fry
Sesame Soy Shishito Peppers
Chinese-style Sticky Green Beans
Crispy Honey-Lime Shrimp
Easy Garlic Stir-Fry Sauce
Vietnamese Rice Bowls
Sushi Bowls
Bibimbap
Korean Sweet and Spicy Tofu with Pineapple
Kimchi Fried Rice
Vietnamese Stir-Fry in Tomato Sauce
Hiyayakko
Miso Ramen
Miso-Glazed Things Over Rice
Cucumber Edamame Salad with Miso Dressing
Thai Mango Stir-Fry
Honey Ginger Stir Fry
Easy Mu Shu
Sweet and Sour Tilapia
Seafood Fried Rice
Thai Chicken Salad
Asian Lettuce Wraps
Shrimp Egg Rolls
Tofu / Mushroom Pot-stickers
Asian Kale Salad with Salmon
Sekihan
Japanese Salmon
Peanut Sauce
Steamed Red Bean Buns
Anko (Red Bean Paste)
Sushi with Smoked Steelhead and Black Rice
Adzuki Beans with Black Rice

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Roasted Brussels Sprouts with Gochujang Sauce

  In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion. This recipe started with extra brussels sprouts (left over from  the best Caesar salad ) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and  this recipe from Minimalist Baker  looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration. In a world without a toddler, I would have moved these to better light. I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left. The Recipe: 1 lb brussels sprouts, quartered and stems removed 1 tsp neutral oil 1 tsp kosher salt 1/4 c gochujang paste 1 tb sesame oil 1 tb soy sauce 1 tsp rice vinegar 3 tb maple...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...